A fondue pot can be the key to a romantic meal at home

0 Comments | Gazette, The (Colorado Springs), Feb 13, 2002 | by Teresa J. Farney

Flavor chocolate fondues with Grand Marnier or other liqueurs.

Don't eat food directly from fondue forks. The forks can be hot. And when you go to put your fork back into the pot, you're double- dipping - a no-no.

Source: Wisconsin Milk Marketing Board and Western Dairyfarmers' Promotion Association

BECOME A CHEESE WHIZ

Most any kind of cheese can be used in fondue, but the best choices are European cheeses with complex flavors. Here's a guide.

EMMENTALER: Switzerland's oldest cheese; has a distinctively nutty- sweet mellow flavor and is light gold with marble-sized holes and a natural brown rind. It's what Americans think of as "Swiss" cheese.

GRUYRE: Light yellow, firm with small holes, flavor like Emmentaler but somewhat sharper. Deepens the flavor of fondue.

RACLETTE: Yellow to amber interior with small scattered holes, brown rind, strong odor with mild, nutty, mellow flavor. Often melted over vegetables and tiny dill pickles.

GOUDA: Red surface, yellow interior, semi-soft to hard, mellow flavor. Adds smoothness and mildness to fondue.

EDAM: Originally made of whole milk; fat content is now reduced. Has red waxed surface. Inside is yellowish, semi-soft to hard, with mild flavor.

HAVARTI: Semi-soft, pale yellow color with small, irregular holes and mild, tangy flavor.

FONTINA: One of Italy's great cheeses, slightly yellow with oiled surface, semi-soft to hard; delicate, nutty flavor.

BLUE: White interior, blue veins; semisoft, crumbly. Adds piquant odor and flavor to fondue.

PROVOLONE: Yellowish with firm texture. Gives fondue a smoky flavor.

ASIAGO: Semi-firm Italian cheese with rich, nutty flavor. Creamy when young; aged, it becomes hard and suitable for grating. Adds great flavor to fondue.

CHEDDAR: Yellow-brown surface, cream to deep-orange color; firm texture; milk flavor when fresh, sharper when aged. Lends mildness to fondue for those unused to the sharper taste of European cheeses.

Source: Wisconsin Milk Marketing IBoard

ONE DIP AND YOU'RE SURE TO FORM A FONDNESS FOR FONDUE

Amaretto Mascarpone Fondue Serves 4

1 1/2 cups (about 12 ounces) mascarpone cheese

2 tablespoons granulated sugar

1 1/2 tablespoons amaretto-flavored liqueur or espresso coffee

1/2 teaspoon orange extract (optional)

1/2 teaspoon each cinnamon, nutmeg

9 firm ripe peaches, apples, nectarines or pears

1/2 cup (1 stick) butter, melted

For fondue: In small saucepan, heat mascarpone cheese over low heat, stirring constantly, until melted. Stir in sugar, amaretto and orange extract and heat 1-2 minutes. Transfer to a ceramic fondue pot and keep warm over a fondue burner. Sprinkle with cinnamon and nutmeg. The fondue may be served in the pot or in individual warming ramekins.

For fruit: Preheat grill or broiler. Cut fruit in halves and remove pits. Brush lightly with a little melted butter. Grill fruit over medium-hot coals just until heated through, 2-3 minutes on each side. Don't allow fruit to get too soft. The fruit also may be broiled 3-4 minutes, turning once.

To serve: dip pieces of fruit in fondue.